Cashew-Ginger Tofu

I’m currently unemployed (and trying my best to change that), which, for me, means enjoying home-cooked meals in order to save money and because I have extra time on my hands to prepare a well-rounded meal. I posted the photo above on Facebook a few hours ago and a friend from college who is currently living in Japan pointed out to me that it is “like a mash between southern and Japanese food.” That wasn’t planned (I actually had planned on making BBQ tofu when my sickeningly cute foster puppy who is impossible to get mad at knocked over the glass baking dish with the marinade, shattering it all over the kitchen floor), but I was pleased with the results. Here’s the recipe for the Cashew-Ginger Tofu, the marinade for which I adapted from a recipe for dipping sauce in Clean Food.

1 lb. firm tofu, pressed

1 tablespoon olive oil, plus 2 tablespoons for frying

2 garlic cloves

1 thumb-sized piece of ginger, peeled

3 tablespoons tamari

1/3 cup coconut milk

1 cup finely ground cashews

1 tablespoon toasted sesame oil

Preheat oven to 375.

Slice tofu into 1-inch wide rectangles. Heat 2 tablespoons of oil in a skillet over medium heat. Fry tofu for 7-10 minutes on each side. Remove from heat.

Add remaining ingredients into a medium bowl. Using a handheld blender, blend until smooth. Transfer tofu to a square baking/casserole dish (with a lid, preferably) and pour marinade over tofu. Place lid on dish or tightly cover with foil. Bake for 30 minutes. Keep warm until ready to serve.